Prep: 20 minutes Bake: 30 to 35 minutes Oven: 350 degrees Makes: 6 servings

Use nonstick cooking spray

8 ears fresh corn, husked

1/2 cup whipping cream

2 eggs

2 egg whites

1/4 teaspoon salt

1/4 teaspoon white pepper

1/2 cup thinly sliced pitted fresh apricots

3 tablespoons chopped fresh basil and /or lemon thyme

 

  1. Preheat oven to 350 degrees. Lightly coat six (6-ounce) custard cups with cooking spray; set aside.
  2. Cut corn off of each corn cob. You should have about 4 cups corn kernels. Place half of the kernels and all of the whipping cream in a food processor bowl or blender container; process or blend till nearly smooth. Set aside.
  3. In a large mixing bowl, combine eggs, whites, salt and pepper. Lightly beat with a wire whisk or fork. Stir in the processed corn mixture, remaining corn kernels, apricots, and snipped basil and/or lemon thyme. Divide the mixture among prepared custard cups.
  4. Place cups in a 13x9x2-inch baking pan on oven rack. Pour hot water around custard cups to depth of about 1 inch. Bake for 30 to 35 minutes or until centers are set. Let cups stand 10 minutes before serving.